Steamed Chicken Momo

Momo’s are a popular traditional Tibetan dish, they are so popular that they are considered as the region’s national dish .

They are steamed or fried with minced meat or vegetable filling, and best served piping hot with tomato or schezwan sauce .

It is prepared in two stages — At first the dough needs to be prepared and then the chicken filling.

Star Ingredient :

Chicken Mixture

Main Ingredients :

Dough:

cups of all-purpose or white wheat flour

3/4 to 1 cup of water

1 teaspoon of oil

1/2 teaspoon of salt

Filling:

500 gm ground minced chicken

1 tablespoon garlic mince

2 small spring onions, finely chopped

1 cup cabbage finely chopped

1/2 cup carrot finely chopped

1 cup finely chopped onion

1 tablespoon fresh ginger , minced

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon freshly ground pepper

1/2 teaspoon turmeric

3 fresh green chillies, minced (optional)

salt to taste (1 teaspoon)

Preparation of the Dough :

To make the dough add in oil and salt to the flour and mix well till it crumbles in your hand, then add in water little by little to make a soft , firm and flexible dough. Keep it covered with a damp cloth for 30 min, this is an important step since this will keep your dough soft.

Dust the counter area with flour, with a rolling-pin , roll out circle about 2 to 3 inches in diameter , fill the circles in the middle with the filling and then use your thumb and forefinger to make a wavy shape of the momo.

Repeat the steps to make all the remaining Momos.

Fill your steamer with water , and then place the momo’s into it , here I have used an idli maker , you can use utensil of your choice, cook it on full flame for about 15 to 20 minutes.